SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
GEMELLI WITH SAUSAGE, SWISS CHARD, AND PINE NUTS
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the beet family, comes in several varieties, which can be used interchangeably. Look for chard with bright-green leaves and no brown spots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
- In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
- Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
WHOLE-WHEAT PENNE WITH SAUSAGE, CHARD, AND ARTICHOKE HEARTS
From Martha Stewarts Body+Soul magazine. "Choose Italian-style chicken sausage, either sweet or hot, for this recipe. If the sausage is pre-cooked, chop it into bit sized bits and saute to brown it." I plan to skip the oil and probably use canned artichoke hearts.
Provided by yogiclarebear
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set a large pot of salted water to boil for pasta. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned, 10 to 12 minutes.
- Add remaining oil, chard stems, artichoke hearts, and garlic; season with salt and pepper. Cook until chard stems soften slightly, 3 to 5 minutes. Add chard leaves and cook, stirring, until wilted, 3 to 5 minutes. Remove from heat.
- Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta; return to pot.
- Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil, and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
Nutrition Facts : Calories 687.2, Fat 26.2, SaturatedFat 8.6, Cholesterol 118.7, Sodium 1572, Carbohydrate 85.2, Fiber 12.3, Sugar 5.3, Protein 36.1
PINK SAUCE WITH SAUSAGE AND PINE NUTS OVER PENNE
This recipe was submitted for RSC 2003 -- I found it in the recipes needing a home and adopted it because it was an entry in RSC #3. The chef who created the recipe wrote... "A fabulous Italian recipe I invented for "Ready Set Cook". The Pine Nuts are a great addition. This is perfect for a weekend dinner when you feel like cooking a good part of the day."
Provided by Susie D
Categories Penne
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large deep fry/saute pan, add 1/4 cup water and sausage.
- Cook till just cooked through.
- Water will start to evaporate.
- When cooked through, remove from pan one at a time and cut into bite sized pieces.
- Return sausage to pan to brown them.
- When sausage AND pan are brown, move sausage to paper towels and set aside.
- Add 1/4 cup more water to pan and stir up all the brown.
- Simmer sauce on low from now on.
- While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
- Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
- While this is simmering roast the peppers: Pre heat oven to BROIL.
- Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
- Broil for 10 minutes or until skin is black.
- Remove, cool, peel skin, chop them up.
- Add peppers to sauce.
- Start boiling water for Penne.
- Chop up sun dried tomatoes and add to sauce.
- Now start chopping basil.
- I find it easiest to use kitchen shears.
- Set basil aside.
- Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
- Remove from pan, put in small bowl for serving.
- Add Penne to water, hopefully it is boiling now.
- 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
- Heat only for 5 more minutes.
- Penne and sauce will be done at the same time.
- Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
- Serve with garlic bread and salad.
Nutrition Facts : Calories 894.2, Fat 54.1, SaturatedFat 15.6, Cholesterol 99, Sodium 1411.7, Carbohydrate 80.4, Fiber 12.9, Sugar 10.3, Protein 27.6
PENNE WITH CHARD
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the Swiss chard and chop it fine.
- Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
- While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
- Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.
PENNE WITH SAUSAGE AND SPINACH
Make and share this Penne With Sausage and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick skillet over med-high heat until just smoking.
- Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
- Stir in garlic; cook until fragrant, about 30 seconds.
- Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
- Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
- Stir in the spinach, a handful at a time, and cook until wilted.
- Off the heat, stir in the Parmesan cheese and pine nuts.
- Season to taste with salt and pepper; serve.
PENNE WITH SPICY SAUSAGE AND CHARD
Food & Wine. WINE This savory Italian-inspired dish needs a tart, equally savory Italian-inspired red, such as a California Sangiovese, for contrast
Provided by dicentra
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
- In a large skillet, heat 1 tablespoon of the olive oil.
- Add the sausage, breaking it up with a spoon, and sauté over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well.
- Drizzle with the remaining 2 tablespoons of olive oil and serve.
Nutrition Facts : Calories 743.4, Fat 36.5, SaturatedFat 10.2, Cholesterol 51.2, Sodium 1401.5, Carbohydrate 79.2, Fiber 11.4, Sugar 3.4, Protein 27.1
PENNE WITH SWISS CHARD AND GARLIC
Categories Garlic Pasta Tomato Quick & Easy High Fiber Summer Chard Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
- While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
PASTA WITH SAUSAGE, SWISS CHARD, AND PINE NUTS
Steps:
- Bring a pot of water to a boil. Measure out 1 cup boiling water and pour over raisins in a small dish; let soak until plump, about 15 minutes, then drain.
- While raisins are soaking, add a generous amount of salt to pot of boiling water; cook pasta until al dente according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
- In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until browned, about 5 minutes. Add chard and garlic, and season with pepper; cook, tossing, until chard wilts, 2 to 3 minutes.
- Add sausage mixture to pot along with raisins, pine nuts, parmesan, and 1/2 cup reserved pasta water; toss with pasta to combine. Add enough additional pasta water to create a thin sauce to coat pasta.
- To serve, divide among shallow bowls, and sprinkle with more cheese.
- Pine Nuts
- Pine nuts can be used in both savory and sweet dishes. They can be refrigerated up to 3 months, or frozen up to 9 months, in an airtight container.
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- Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
- Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
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